Stuffed Parantha of Gahat (Hulga) /गहत के परांठे (Indian flat bread stuffed with horse gram)

Horse gram stuffed Paranthe with sabzi and Bhange ki Chutney 

Macrotyloma Uniforum is the botanical name of horse gram a legume widely grown in Asia. Like all other legumes it is rich source of protein and fibers. In India it is known by different names like Gahat in kUttarakhand), Hulga, Kuleeth etc

In Uttarakhand many local delicacies are made from it namely phana (फान), Dubke, Ras and stuffed roti or parantha. The recipe for making stuffed parantha of Gahat is along with nutritional values is written in this article. 

Preparation time :

8 to 10 hrs soaking 

10 to 15 minutes grinding 

Cooking time :

15 to 20 minutes for making stuffing 

8 to 10 minutes for making each parantha 

Servings :

Makes 6 medium size Paranthas 

Nutritional value of Paranthas (6) made using 100 gm Gahat and 150 gm Atta. (approx.) 

Energy : 885 cal 

Moisture: 12 gm.

Proteins: 45 gm.

Fat: 20 gm.

Fiber: 25gm.

Carbohydrates: 157gm

Sodium : 7mg 

Minerals: 3gm.

Calcium: 335 mg.

Potassium: 500 mg 

Phosphorus: 311mg.

Iron: 12mg.

If you are making smaller Parathas thus number of Paranthas will be more. 

For nutritional value of one parantha divide the above nutritional value with number of Paranthas. 

Ingredients Required for Making Gahat ke Paranthe / Horse gram stuffed Parantha : 

For stuffing :

Gahat /horse gram /Hulga: 100 gm

Cumin seeds : 1 Teaspoon 

Garlic : 4-5 cloves (optional) 

Garam masala : 1 Teaspoon 

Fresh Coriander Sprigs: 2-3

Salt : 1 Teaspoon or to taste 

Red chili powder : 1/2 Teaspoon 

Asafoetida (hing) :1pinch

Cooking oil/ Ghee : 2 Table spoon 

For making dough for parantha : 

Atta (Whole wheat flour) : 150 gm

Salt : 1/2 Teaspoon 

Water : 150 ml approximately 

4 5 teaspoons melted ghee or cooking oil for making parantha. 

Direction For Making Gahat ke Paranthe :

For making stuffing :

• Clean and wash Gahat /horse gram /Hulga. Soak overnight or at least for 8 hours.
• Wash with water two or three times. 
• Pulse the soaked Gahat in grinder - mixer using as little water as possible to make fine paste. 

• Peel and chop garlic cloves finely. 
• Chop green chili abd fresh coriander sprig. Keep aside for further use. 

• Heat 2Tablespoon (8 to 10 ml) in a thick bottom non stick cooking pan or wok. 
• When the oil is hot add 

1. Finely chopped garlic 
2. Cumin seeds 

• Cook on low heat till garlic starts getting brown color. 

• Add Asafoetida and stir 
• Add paste of soaked Gahat and mix. 

• Add 

1. Salt 
2. Chili powder 
3. Turmeric powder 
4. Garam masala 

• Mix nicely and cover. 

• Cook on low heat with occasional stirring and turning over the cooking paste for even cooking. 

• After 10 to 12 minutes the cooked paste will start leaving the edges. 
• Sprinkle 10 ml water and scrape the dal stuck to sides and bottom of pan /wok. 

• Cook for 2 more minutes with regular stirring and turning over the dal paste. 

• Gahat paste will be nicely cooked with spices. 

• Remove in a container,and add Chopped coriander springs.  Cover and let is cool. 

Gahat Stuffing for Parantha 

• Stuffing is ready. 

Making Dough :

• Take atta in a big plate or bowl, make a well in the centre, add salt and oil /ghee in the well and mix everything nicely. 
• Add water in little portion and mix. Gather the wet atta into a ball and knead.
• Keep adding water in small portions while kneading till a soft, pliable dough is obtained. 
• Cover and let it stand for 10 minutes.

For making Parantha :

• Divide the stuffing into 6 portions. Or more if you want smaller Paranthas. 
• Divide the dough into same portions as that of stuffing (6 or more) 
• Apply dry atta to the dough ball and roll it to 6 inches diameter (like a small plate size). 

Rolled dough before filling the stuffing 

• Place the stuffing in the center of the rolled dough and spread it little. 

Gahat stuffing filled dough ball 

• Gather the edges and seal them nicely. 
• Sprinkle little dry atta and roll carefully to 6 to 8 inches diameter round. 

Rolled Gahat stuffing filled dough 

• Heat a Tawa /cooking plate and place the rolled parantha on hot Tawa. 
• Cook on medium heat on one side till pink dots start appearing. 
• Turn over the parantha and cook on other side also. 
• Apply 1/2 teaspoon oil /ghee on both sides and cook, pressing the parantha with a flat spoon /laddle,till it becomes pinkish brown and crisp on both sides. 

गहत के परांठे /Horse gram stuffed Paranthe 

• Gahat ka parantha is ready to be enjoyed with chutney. I love pairing it with Aloo-tamatar ki sabzi and Bhange ki Chutney. 

गहत के परांठे, आलू टमाटर की सब्ज़ी और भांगे की चटनी 

• Another method is to make a cup shape of dough fill it with stuffing gather the edges, seal and roll after sprinkling some dry atta on both sides of stuffed dough ball. 

Cup of dough 

Gahat stuffing in dough cup 

Gahat Stuffed dough 

 Stuffed dough rolled 

Flip side view 

Tips:

• If some of the stuffing gets stuck to sides and bottom of pan, just put some water heat it till it boil then add all of it to the prepared stuffing. 

• Cooking of paste should be done on low to medium heat and constant stirring and flipping is required to make sure even cooking. 
• Mustard oil or ghee when used for cooking the pastry gives authentic taste. 
• Paranthas made in ghee are best. 

Suggested Variations :

• Garlic can be avoided though personally I love the garlic flavour in Gahat ke Paranthe. 
• Red chili powder can be replaced by chili flakes. 
• Instead of red chili powder finely chopped green chilies as per requirement can be added to Gahat paste while cooking.